Peanut Butter (GF)
Preheat the oven to 350 degrees F, with two racks spaced evenly apart. Line a sheet pan or two with parchment paper.
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Cooking tools:
- Stand mixer
- Hand mixer
- Ice cream scoop
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Airtight container
Ingredients
- 2 cups (500g) creamy peanut butter (I used JIF)
- 1 1/4 cups (280g) firmly packed light brown sugar
- 4 tablespoons (57g) unsalted butter, melted and cooled
- 1/2 teaspoon kosher salt
- 2 large eggs, cold from the fridge
- 1 teaspoon pure vanilla extract
- 2 tablespoons (16g) cornstarch
- 1 teaspoon baking soda
- 1/2 cup (100g) granulated sugar (for coating)
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